Cooking
Subtitle: the quintessential art
By: Hervé This and Pierre Gagnaire ; translated by M.B. DeBevoise.
Contributors: Gagnaire, Pierre, 1950-
Series: California studies in food and culture -- 23
Publisher: University of California Press
Published: 2008
Place of publication: Berkeley
Language: eng
Number of pages: 355
ISBN-13: 9780520252950
Subjects: Gastronomy -- History
Work titles: Cuisine.
Description: "From its intriguing opening question - "How can we reasonably judge a meal?" - to its richly rewarding conclusion, this beautifully designed book picks up where Brillat-Savarin left off almost two centuries ago. Herve This, a cofounder of molecular gastronomy, the influential new approach to studying the scientific basis of cooking, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues - a drama in five acts that more closely resembles a detective story than an arid treatise on aesthetics. In considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging the art of cooking. The ideas he introduces in this culinary romance are illustrated by dishes created by Pierre Gagnaire, whose engaging and highly personal commentaries provide the reader with rare insights into the thinking and creative inspiration of one of the world's foremost chefs. The result is an enthralling, sophisticated, freewheeling dinner party of a book that also makes a powerful case for openness and change in the way we think about food."--BOOK JACKET.
Notes: Translated from the French.

Includes bibliographical references (p. 327-335) and index.